Yes, yes…potato chip cookies. Sounds weird, right? It’s not. I promise. Potato chip cookies are perfect for anyone who likes a little salty with their sweet. I like to make these a little on the smaller size so you can pop them in your mouth just like a chip! I have no idea where this recipe came from. It’s in one of my many recipe binders and looks like it was typed by a typewriter. I’m guessing it’s an old family recipe that I got from someone at some point.
You’ll want to use plain chips for this recipe. I used a 1 oz bag of Lays, which yielded about a cup and a quarter of chips. I think it would have been better to use 1 1/2 cups of crushed chips, but use that final 1/4 cup to sprinkle the tops of the cookies. Just for a little something extra. Ina Garten says you should always garnish with an ingredient that’s in the recipe so people know what they’re eating. Because Ina is always right, I think sprinkling on some crushed chips would be perfect. I, obviously, didn’t do that, but I think you should. 🙂
These potato chip cookies also call for shortening. I know a lot of you are anti-shortening, so this is a heads up. Can you use all butter? Sure. You can also use a combination of margarine and butter, but I wouldn’t use all margarine or all shortening. You need the butter to help the flavor. And butter makes everything better. Butter-flavored shortening might be a nice touch if you happen to have it. Make sure you use unsalted butter. I always bake with unsalted butter, but if you usually don’t, make sure you do with this recipe. The chips are salty enough!
Potato Chip Cookies
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1/2 cup shortening
1/2 cup (1 stick) butter, softened
1 cup sugar
1/2 teaspoon vanilla extract
1 3/4 cup flour
1 1/4 – 1 1/2 cups finely crushed potato chips
1/2 cup chopped pecans, toasted (optional)
Preheat oven to 350°. Line baking sheets with parchment or use silicone baking mats.
Cream butter and shortening together, 2-4 minutes. Add sugar and mix with butter and shortening for another 2-4 minutes. It should be very fluffy and very light yellow. Beat in vanilla. Slowly add in flour and mix until combined. Stir in potato chips and pecans, if using.
Drop teaspoon-sized cookies onto prepared pans. Sprinkle with extra crushed chips if desired. Bake 13-15 minutes, until edges are set and cookies are beginning to look golden. Cool on pan for a few minutes before transferring to a wire rack to cool completely.